Tools
-
Salads And Soups
-
Bowl Of Soup
three choices each day, ask your server for today’s selections
5.00
-
Flight Of Three
a taste of all three soups
7.00
-
Spring Greens
tossed in white balsamic vinaigrette
Small: 6.00
Large: 9.00
-
Caesar
parmigiano-reggiano crisp and white anchovy. (our caesar dressing is made in the traditional style with raw egg yolk)
Small: 7.00
Large: 10.00
-
Rainbow Endive
with port soaked cherries, crumbled bleu cheese and candied walnuts
9.00
-
Warm Spinach
tossed with smoked bacon, wild mushrooms, caramelized cipollini onions, feta, toasted almonds and red grapes
Small: 8.00
Large: 13.00
-
Beets Two Ways
roasted red beets layered with herb goat cheese mousse, peppered greens and rustic croutons. truffled red and gold beet timbale with toasted pistacchios
11.00
-
Marinated Black Fig
mixed baby greens tossed with marinated black mission figs, fresh mozzarella, grilled red onions and pears and spiced pecans
10.00
-
Canton Chicken
napa cabbage and spring greens tossed with carrots crispy wontons, cucumber and tomato in a hoisin vinaigrette with grilled chicken and rice noodles
14.00
-
Salad Additions
-
Grilled Chicken
flash fried calamari, blackened catfish or alaskan cod
6.00
-
Pan Seared Salmon
prawns, scallops, crab cakes or duck confit
8.00
-
Seared Rare Ahi Tuna Or Pan Seared Halibut
10.00
-
Accessories
-
Grilled Herb Flatbread
with extra virgin olive oil and asiago
3.00
-
Beet Kim Chee
red and gold beet kim chee with japanese cucumbers
4.00
-
Real Fries
tossed in sea salt and topped with tomato confit and parmesan
5.00
-
Olive Medley
feta cheese and shaved red onion
5.00
-
Truffle Oil
with 25 year aged balsamic vinegar
6.00
-
Oysters
chive and rice wine mignionette
Each: 2.00
-
Graffiti Tapas
-
Herb Crusted Zucchini
over tomato confit ragout
7.00
-
Artichoke Ravioli
filled with mushroom duxelles, mascarpone cheese and artichoke hearts. served over beurre blanc and topped with micro greens
8.00
-
Roma Caprese
marinated roma tomatoes and roma tomato confit with fresh mozzarella, fresh basil, olive oil and balsamic vinegar
8.00
-
Brie Melt
baked baby brie simmered in petite sirah reduction with red and yellow peppers, red onion, garlic, shallots and basil
12.00
-
Roasted Garlic And Warm Goat Cheese
with grilled herb flatbread, warm olive medley, peppers and capers “alla mama”, cipollini onions, sundried tomatoes and marinated black figs
13.00
-
Graffiti Cheese Course
grilled herb flatbread, dried fruit chutney, black figs, greek olives, caperberries, dried dates, red grapes and truffle honey served with three cheese selections
16.00
-
White Gulf Shrimp Spring Rolls
served over sunflower sprout and carrot salad with nuoc cham dipping sauce and sriracha chili aioli
7.00
-
Tuscan Calamari
with peppers and capers "alla mama" and lemon aioli
8.00
-
Avocado & Ahi Tartare
capers, red onion and mustard vinaigrette with taro chips and petite citrus salad
9.00
-
Shrimp Romesco
in a crisp wonton bowl with spring greens and stone ground mustard & horseradish cream
9.00
-
Sesame Ahi
with marinated cucumbers and wasabi crème fraîche
10.00
-
Ceviche Tostadita
mixed seafood ceviche in a corn tortilla bowl with romaine chiffonade and avocado
10.00
-
Crab Cakes
white corn brandy cream and roasted cipollini onions with crème fraîche and micro greens
11.00
-
Sea Scallops Appetizer
pan seared and served over a grilled artichoke heart with meyer lemon drizzle and beurre blanc
12.00
-
Manilla Clams
steamed in chardonnay with garlic and herbs
13.00
-
Chicken Satay
grilled chicken skewers with thai peanut sauce
8.00
-
Filet Mignon Medallion
wild mushrooms and cipollini onions with madeira demi-glace and yukon potato gratin
12.00
-
Lollipop Lamb Chops
with dried cherry demi-glace and fresh mint
14.00
-
Flatbread Pizzettas
-
Spinach Margherita
with extra virgin olive oil, fresh basil, roma tomatoes and fresh mozzarella
13.00
-
Chicken Pesto
house made basil pesto, grilled chicken, fresh mozzarella, pine nuts and fresh grated asiago
14.00
-
Duck Confit
port soaked cherries, roasted fennel and marinated figs with fresh mozzarella and asiago cheeses over extra virgin olive oil. topped with baby greens
15.00
-
Roasted Lamb
pears, gorgonzola & asiago cheeses, caramelized onions, candied walnuts and port balsamic reduction
15.00
-
Prime Rib
thinly sliced prime rib with red and yellow peppers, onions, wild mushrooms, mozzarella and jarlsberg cheeses
14.00
-
Big Bites
-
Portobello Wellington
stuffed with toasted pecan goat cheese mousse, and served over braised greens with petite sirah reduction
18.00
-
Blackened Catfish
on a chipotle potato cake in a pool of anaheim chile purée with roasted white corn salsa and creole remoulade
19.00
-
Baked Alaskan Cod
with warm niçoise salad of roasted red potatoes, green beans, confit tomato, and olive medley tossed in herb vinaigrette
19.00
-
Tri-pepper Seared Salmon
ribbon cut vegetables and forbidden rice with sweet shoyu and shiso
19.00
-
Linguine And Clams
chardonnay, shallots, garlic and fresh herbs
21.00
-
Red Curry And Coconut Stir-fry
chicken, prawns and vegetables in a thai red curry sauce over basmati rice
22.00
-
Szechuan Ahi Tuna
pan seared rare with toasted peanut basmati rice, mirin glaze and celeriac & pea shoot slaw in rice wine vinaigrette
23.00
-
Seafood Pasta
in a spicy tomato broth with fresh herbs and linguine
24.00
-
Grilled Scallops & Prawns
grilled artichoke heart, red potatoes, roasted pepper and meyer lemon beurre blanc with red pepper rouille baguette
25.00
-
Pan Seared Halibut
over house made gnocchi with braised spinach, confit tomatoes and shaved grana padano cheese
26.00
-
More Big Bites
-
Beurre Monte Broiled Maine Lobster Tail
with forbidden rice and sautéed vegetables.
Add A Tail To Any Big Bite: 34.00
Single Tail: 39.00
Double Tail: 69.00
-
Smoked Chicken Gnocchi
with wild mushrooms and grilled red onions tossed in madeira wine, cream and asiago cheese
19.00
-
Porcini Crusted Chicken
pan seared and served over artichoke and wild mushroom ravioli with enoki mushrooms and beurre blanc
22.00
-
Duck Confit
two duck legs with braised spinach, yukon potato gratin, caramelized cipollini onions and port balsamic gastrique
24.00
-
Grilled White Marble Farms Pork Chop
warm apple sauce, roasted red potatoes, green beans, grilled pears and grilled red onions
23.00
-
Prime Rib
served thursday, friday and saturday with horseradish sour cream, au jus, mashed yukon potatoes and sautéed vegetables
24.00
-
Ribeye Steak
mashed yukon potatoes and sautéed vegetables with cipollini onion, wild mushroom and gorgonzola ragout
25.00
-
Filet Mignon
laced with black truffle petite sirah demi-glace. served with mashed yukon potatoes and sautéed vegetables
28.00
-
Grilled Australian Rack Of Lamb
with dried cherry demi-glace, yukon potato gratin and sautéed vegetables
33.00
-
Desserts
-
Sorbet Trio
raspberry zinfandel, white peach and blackberry cabernet sorbets
6.00
-
Ice Cream Sundae
chocolate ganache, butterscotch caramel, whipped cream, toasted almonds and a maraschino cherry
6.00
-
Currant Amaretto Bread Pudding
in a pool of crème anglaise topped with butterscotch caramel
7.00
-
Pear Apple Crisp
with brown sugar and oat crisp topping, vanilla ice cream and butterscotch caramel
7.00
-
Coconut Cream Tartlet
in a chocolate dipped tart shell with fresh vanilla bean whipped cream and toasted coconut
7.00
-
Meyer Lemon Bars
over summer berry jam with fresh berries
7.00
-
Key Lime Cheesecake
over strawberry essence
8.00
-
Flourless Chocolate Terrine
layered with vanilla buttercream and topped with summer berry jam
8.00
-
Bourbon Vanilla Bean Crème Brulee
traditional vanilla bean custard with a crisp caramelized sugar top
8.00
Disclaimer: Always check with the business for pricing and availability of menu items. SinglePlatform is not responsible for menu or pricing changes, but the information is believed to be accurate when posted. Listing of a menu does not mean that there is any affiliation, endorsement or sponsorship between SinglePlatform and the listed business.
